Britishvegetariandessertbaking

Sticky Toffee Pudding with Warm Toffee Sauce

Name: Sticky Toffee Pudding with Warm Toffee Sauce
Total time: 65 min
Yield: 6 servings
Cuisine: British
Ingredients: 200 g Pitted Medjool dates; 1 tsp Bicarbonate of soda; 175 g Butter; 300 g Dark muscovado sugar; 2 pc Eggs; 1 tsp Vanilla extract; 1 tbsp Black treacle; 175 g Self-raising flour; 200 ml Double cream

A soft, dark date sponge soaked in buttery toffee sauce. Serve it warm with cream or vanilla ice cream.

65 minutesServes 6Medium

Ingredients

Pitted Medjool dates200 g
Bicarbonate of soda1 tsp
Butter175 g
Dark muscovado sugar300 g
Eggs2 pc
Vanilla extract1 tsp
Black treacle1 tbsp
Self-raising flour175 g
Double cream200 ml

Method

01
Heat the oven to 180C and butter a 20 cm square tin. Chop the dates, pour over 250 ml boiling water, stir in the bicarbonate of soda and leave for 10 minutes.
02
Beat 75 g butter with 150 g sugar for 3 minutes until fluffy, then beat in the eggs one at a time followed by the vanilla and treacle.
03
Fold in the flour, then the dates and their soaking liquid, and pour the loose batter into the tin.
04
Bake for 30-35 minutes until risen and a skewer pushed into the middle comes out clean.
05
While it bakes, melt the remaining butter and sugar with half the cream over medium heat and bubble for 3 minutes until glossy, then stir in the rest of the cream.
06
Cut the warm pudding into squares and pour the hot sauce over the top.

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